You see, I had made this plan to start posting blogs about the Sunday meals that are built in my house on, well, Sundays! And, I have been doing this, but not until the Monday after. It occurs to me that if I am going to do any of you a service by sharing with you delicious Sunday meal ideas, I should post them closer to the end of the week like on Saturday or at the break of dawn Sunday, so that you don’t have to wait all week and possibly forget. Wouldn’t you like to wake up, grab your morning hot drink, go to your computer and see an idea for your Sunday meal right there waiting for you? I can’t think of a better way to wake up, quite honestly!

Well, I have run into a small problem. I find myself so jazzed about the appetizer/side dish that I built last night that I think it can’t wait until the weekend. My friends, I must share it with you now. But, don’t worry, the recipe for Summer Corn Fettuccine will be waiting for you, as promised, on Sunday!

The recipe that lit my fire last night was for Toasted Ravioli and the link is right there, too! I had never heard of this before, but I am a changed woman because of it! I don’t think I can ever eat plain old boiled ravioli the same again! A friend of mine told me that toasted ravioli is his most favorite thing ever, so we agreed we’d do an exchange at Christmas this year! Move over fruit cake! (I’m talking about the actual cake with the jellied fruit, silly!).

Let’s get started, shall we? I know I’m ready!

Grab your handful of fresh parsley. I like to use Italian parsley because it is prettier.

Chop up the parsley and add it to a pile of breadcrumbs.

Grab some fresh Rosemary and finely chop up some of it into the breadcrumbs with some salt and pepper.

Take your ravioli that has been freezing on a cookie sheet in the freezer for 30 minutes and dredge them, one at a time, in an egg wash, and then in the breadcrumb mixture.

I actually found a photo of the brand of ravioli that I used from Whole Foods, except mine was basil Parmesan flavor. I like them because they are small and cook in half the time! Nicer for bite-size apps too!

Place all of the dredged (how do you feel about that word? I don’t happen to like it) ravioli back on the pan and freeze for another 15 minutes.

Bring about an inch of vegetable oil to 350 degrees then fry the ravioli in the hot oil for about three minutes for the small size, flipping once. I was able to cook all of mine in two batches.

Sprinkle Parmesan cheese over the top immediately after removing from oil.

Serve with a side of marinara sauce for dipping! Viola!

Crunchy, savory goodness! Who knew? Evidently more people than I! I’m full from the leftovers that I just ate for lunch. They say you are what you eat. If that’s true, then right now call me a Toasted Ravioli!